Southern Style Instant Pot Collard Greens (or Turnip Greens)

These Southern style Instant Pot collard greens (or turnip greens) are easy to make and taste better than anything you’d get at Cracker Barrel or any meat and three!

Of all the things I love about my Instant Pot, being able to whip up a “mess of greens” in less than an hour is at the top of the list. I could eat a bowl of greens with a slice of buttered cornbread for breakfast, lunch and dinner. It is just in my Southern blood:-)

If you’ve never made greens in an Instant Pot, it couldn’t be easier. Below are a few bullet points that address some commonly asked questions about the process.

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How long do you cook collard greens in the Instant Pot? I’ve tried several variations, and the best results for me come from cooking the greens on high pressure for 30 minutes. Also, I leave the greens in the IP after they slow release, sometimes for an hour or more. They stay warm, and they continue to “cook” in the sense that they settle into the wonderful pot liquor of meat, onion, seasonings and greens.

Which meat do you use for Southern style collard greens in the Instant Pot? My preference is always bacon~diced and sauted in oil until crisp. The tiny, salty bits of smoky bacon are what make these Southern style. I also like to throw in a smoked turkey neck if I have one.The turkey neck adds another layer of flavor but is optional, as is country ham. I like ham but my fam doesn’t like as much meat in the greens. It is purely preference.

What greens can you cook in the Instant Pot? This method and these ingredients will turn any greens into a Southern style side. Kale. Mustard. Turnip. Collard. Any variation will yield a savory “mess of greens.”

Do bagged greens or unprepared fresh work best? I’ve done both, and here’s the bottom line. Bagged greens are fresh; they just have been prepped and are easy peasy. The other greens take more time, but of course taste fabulous when done. If you want to make the fresh, I tell how to do it, prep and all, in this blog post.

Which Instant Pot do you use to cook collard greens? I have the 6 quart; the 8 quart is good also. I cook huge amounts of food often (we entertain Southern style), and the 6 quart is big enough for me. I link to several retailers below who sell the 6 quart that I have.

I made this for a New Year’s dinner to universal approval. I increased the sugar by taste, probably to about 1/4 to 1/3 cup. If you buy the prewashed, be sure to go through and cut them smaller and remove the thick stems.

Tonni, I LOVE that this recipe worked for you!!!! And I love that you mixed the greens with good results!!!! I want to mix also but wasn’t sure it would turn out. YAY!!!! And I have a huge ham bone left over from Christmas Eve that I’ll be using too. Thus, I’ll likely omit the sugar too (because my ham was glazed with sugar). Thank you for taking time to leave your helpful comments! Blessings to you and yours for 2019 and beyond!!!! XoXo

Thanks! New to the IP (daughters bought for me for Christmas) — have read many recipes and started with yours. I added two large bags of greens, one turnip and one mustard. I added 1/2 of ham bone from honey baked ham (very inexpensive to purchase with tons of meat left on the bone), left out the sugar since the ham had plenty, 1.5 c of chicken broth, and added 3 cloves of garlic minced. These were the best greens I’ve made and this is a standard dish in our southern household. This recipe is a winner!

I have an 8 qt instant pot that can handle 2 bags of greens. I use sliced salt pork instead of bacon and I do not saute it before hand. I just layer salt pork slices in between the bunches and it tenderizes and separates just fine. I add a bottle of red sapple or angry orchard ale, 1/2 cup of white vinegar, salt and pepper and a little bit of red pepper flakes. Then I feel the instant pot to maximum fill line with water, set manual pressure to high for 30 minutes and that’s it.

Hi Beverly! Pressure cookers can vary, so for the EXACT info, I would def check with your cooker’s manual. As for me, I usually leave food in the cooker until I am ready to serve it (which would be manual release). I’ve never had anything “overdone.” Hope this helps!

I am so getting an instant pot!! It takes me so long to cook collards to be the texture I like. Also, just to add… I cook mine like yours but also add a ham hock. Then when they’re done I add a little apple cider vinegar, brown sugar and red pepper flakes! So yummy!

Hi Tracy! No….I don’t blanch them at all. I just dump them into the Instant Pot (pressing down if using 2 bags). Just be sure to add 1/2 cup liquid for one bag of greens; 1 cup for 2 bags. The IP does all the work! If you are worried about bitterness, you can try adding a TB of apple cider vinegar to the liquid. Let me know how they turn out! Happy 2018!

I am making this tonight in my IP. I am using a 2# bag of collard greens. I also put a ham hock & some chopped up smoked turkey (because then it’s considered a complete meal, LOL). Keeping my fingers crossed that it turns out!!

Hi Necole! I linked to my IP in the blog~it is 7 qt I believe. The bag of greens that I had was huge. I can’t recall how large, but I filled the IP to the top and put the rest back in the fridge for later.

I’m a big fan of collards and over time have found that a small can of water chestnuts choppped to bite size adds a little crunch to the softened greens. I add them after steam release, then close top to let them heat.

[…] greens: I have two blogs sharing how I make greens: the old fashioned way and using an Instant Pot. If your new to making greens, check out how easy it […]

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Hi, I'm Jamie! This blog is my how-to guide for modern women who want to create a welcoming home, cook fabulous meals, and stay fit and chic at any age. Grab a cup of coffee and join me on the journey to stay savvy!.